Collards, Kale, or Other Dark Greens Cooked in Yogurt

1. 1

   Bring a large pot of water to a boil and add salt.

2. 2

   Meanwhile, roughly chop the collard stems; you can leave the leaves whole.

3. 3

   Add the stems to the boiling water and, about 3 minutes later, the leaves.

4. 4

   Cook until both are tender, 5 to 10 minutes more.

5. 5

   Drain and rinse under running water until cool enough to handle.

6. 6

   Squeeze dry and chop.

7. 7

   Whisk the yogurt and olive oil together in a large bowl until smooth.

8. 8

   Stir in the marjoram, some pepper, garlic, cayenne if youre using it, and a large pinch of salt.

9. 9

   Stir the greens into this and serve immediately or cover and refrigerate for up to an hour

* Per serving · 4 servings · Values may vary.